Butter Cake Recipe, an enduring favorite, stands out for its unmatched simplicity and rich flavor. This dessert has been loved for generations, from casual home gatherings to grand celebrations. You can enjoy it with whipped cream, powdered sugar, or classic frosting.
Its charm and versatility are clear. In this guide, we will show you how to make a butter cake step-by-step. We will also explore its history, different types, and tips for getting bakery-quality results at home.
The Butter Cake Recipe shares its simplicity and richness with the Strawberry Tres Leches Cake, King Cake Recipe,3 Ingredient Mug Cake and Granola Recipe both beloved classics. While butter cake focuses on buttery flavors, King Cake brings a festive twist with colorful toppings and fillings. Together, they represent the joy of baking traditions and celebrations.
What Makes Butter Cake Special?
Butter cake is a timeless dessert characterized by its tender crumb and buttery richness. Unlike the lighter yellow cake, which uses more eggs for fluffiness, butter cake relies on rich butter. It also needs a careful balance of ingredients to get its texture. A classic butter cake recipe uses room-temperature ingredients. This helps the cake have a smooth texture and balanced flavors.
Ingredients for Butter Cake Recipe
Also, let’s start by gathering the essentials, but generally, here’s what you’ll need to whip up this classic delight:
Main Ingredients:
- Unsalted Butter: 1 cup, softened to room temperature for easy mixing
- Granulated Sugar: 2 cups for sweetness and structure
- Eggs: 4 large, added one at a time to ensure a smooth batter
- All-Purpose Flour: 2 ¾ cups, the backbone of the cake’s structure
- Baking Powder: 1 tablespoon for the perfect rise
- Salt: ½ teaspoon to balance the sweetness
- Whole Milk: 1 cup, at room temperature for a smooth batter consistency
- Vanilla Extract: 2 teaspoons for that warm, comforting aroma
Optional Toppings:
- Powdered sugar for dusting
- Freshly whipped cream for serving
Essential Tools for Baking Success
Achieving a flawless butter cake is easier with the right tools:
- Stand Mixer: For effortless creaming of butter and sugar
- Mixing Bowls: Various sizes for dry and wet ingredients
- Measuring Cups and Spoons: Precision is key
- Cake Pan: A 9-inch pan works best, lined with parchment paper
- Wire Rack: To cool the cake completely after baking
- Spatula: For scraping every last bit of batter
How to Make Butter Cake Recipe
Prepare Your Pan and Preheat the Oven
Accordingly, begin by preheating your oven to 350°F (175°C), so grease your cake pan and line it with parchment paper to ensure the cake releases effortlessly after baking.
Cream Butter and Sugar
In a stand mixer, beat the butter and sugar together until the mixture is light and fluffy. This process, known as creaming, is crucial for incorporating air into the batter, giving the cake its tender texture.
Add Eggs One at a Time
With the mixer on low, add the eggs one at a time. Beat well after each addition, ensuring the mixture is smooth before moving on. This gradual incorporation prevents the batter from curdling.
Combine Dry Ingredients
Basically, in a separate bowl, sift together the all-purpose flour, baking powder, and salt, which helps to aerate the dry ingredients, preventing lumps and ensuring a uniform rise.
Alternate Wet and Dry Ingredients
With the mixer on low, gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with the dry ingredients for optimal mixing. Add the vanilla extract last for a fragrant finish.
Transfer to Cake Pan
So, pour the batter into your prepared cake pan, smoothing the top with a spatula to ensure even baking.
Bake
Place the pan in the oven and bake for 30–35 minutes. Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Cool Completely
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Cool completely before decorating or serving.
Creative Variations
1. Gooey Butter Cake
Generally, a favorite in St. Louis, this version adds a cream cheese layer to the classic butter cake, which creates a gooey and irresistible texture.
2. Lemon Butter Cake
Also, add lemon zest and juice to the batter for a bright, citrusy twist on this classic, but it’s optional depending on your preference.
3. Chocolate Butter Cake
Also, incorporate cocoa powder for a rich, chocolatey version, but generally, pair it with whipped cream or a chocolate ganache topping for the perfect finish.
4. Layered Butter Cake
Accordingly, double the recipe and divide the batter between two pans to create a stunning layered dessert, so fill and frost with buttercream or whipped cream for a show-stopping treat.
Tips for Perfect Butter Cake
- Use Room-Temperature Ingredients: Basically, softened butter and room-temperature eggs and milk ensure a smooth batter.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix just until combined for a light texture.
- Grease Your Pan Properly: This prevents sticking and allows for a clean release.
- Cool Completely: A hot cake will crumble if you try to decorate or slice it.
What is the difference between butter cake and regular cake?
So, butter cake is a type of cake that uses a lot of butter as its main fat, giving it a rich and dense texture. Regular cake is a general term, so it can include cakes made with oil, shortening, or whipped egg whites, which create different textures and flavors.
What is butter cake made of?
Generally, you make butter cake with basic ingredients: butter, sugar, eggs, all-purpose flour, baking powder, milk, and vanilla extract, which combine to create a tender and moist cake with a buttery richness.
Which butter is best for baking cakes?
Unsalted butter is ideal for baking cakes because it allows you to control the salt level in the recipe. Look for high-quality butter with a fat content of around 80% for the best results, as it adds richness and flavor.
Why is my butter cake not moist?
A butter cake may not be moist if:
- Overbaking: Baking too long can dry out the cake.
- Improper measurements: Also, using too much flour or too little fat can make the cake dry, but it’s important to get the right balance of ingredients.
- Cold ingredients: Also, not using room-temperature butter and eggs can affect the batter’s consistency, but generally, it’s best to let these ingredients come to room temperature before using them.
- Skipping milk: Milk adds moisture, so ensure it’s included in the recipe.
By following the recipe closely and paying attention to baking times, you can achieve a perfectly moist butter cake.
Serving Suggestions
Butter cake is delightful on its own, but here are some serving ideas to elevate it:
- Accordingly, dust the top with powdered sugar for a simple finish, so it looks just right.
- Basically, serve with a dollop of whipped cream and fresh berries.
- So, pair with a scoop of vanilla ice cream for a decadent dessert.
Storage Instructions
To maintain its freshness:
- Generally, store the cake at room temperature in an airtight container for up to three days.
- For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. Thaw at room temperature before serving.
What is butter cake from Outback?
Also, butter cake from Outback Steakhouse is a rich dessert served warm, but it often comes with a scoop of vanilla ice cream and a sweet sauce on top. It is famous for its buttery taste, thick texture, and slightly gooey center, which makes it a favorite among customers at the restaurant.
What state is known for butter cake?
Missouri, specifically the city of St. Louis, is famous for its Gooey Butter Cake, a regional specialty. This dessert is a new take on the classic butter cake. It has a thick, buttery base and a sweet, gooey topping. The topping is very rich and indulgent.
Why does butter cake become hard?
Butter cake can become hard due to:
- Overmixing: Mixing the batter too much develops gluten, leading to a tough texture.
- Overbaking: Baking for too long or at too high a temperature dries out the cake.
- Improper storage: Exposure to air or storing the cake in a cold environment can make it hard.
Also, to avoid this, mix gently, but monitor baking times, and generally store the cake in an airtight container at room temperature.
Nutritional Information
For a standard serving (1/12 of a 9-inch cake):
- Calories: 320
- Fat: 15g
- Carbohydrates: 40g
- Protein: 4g
What is the difference between butter cake and margarine cake?
The key difference lies in the type of fat used:
- Butter Cake: Made with butter, offering a rich flavor and moist texture. Butter enhances the cake’s natural creaminess and aroma.
- Margarine Cake: Uses margarine instead of butter, resulting in a slightly lighter texture and a more neutral flavor. Margarine is often used as a cost-effective alternative to butter.
What is another name for a butter cake?
Butter cake is also commonly referred to as a “pound cake,” especially in recipes where equal parts of butter, sugar, eggs, and flour are used. While pound cake is a subtype, both share similar characteristics of richness and density.
What do bakeries use instead of butter?
Many bakeries use shortening, margarine, or vegetable oils instead of butter. These alternatives are often chosen for their longer shelf life, lower cost, or ability to produce lighter textures. Some bakers may use a combination of butter and substitutes to balance flavor and texture.
Why is butter cake dense?
Butter cake can become dense due to:
- Overmixing the batter: Too much mixing develops gluten, creating a heavy texture.
- Cold ingredients: Butter and eggs that aren’t at room temperature don’t incorporate well, resulting in a denser batter.
- Too little leavening agent: Insufficient baking powder or baking soda can prevent proper rising.
- Improper measurements: Using too much flour can also lead to a dense cake.
Accordingly, ensuring correct mixing techniques and using the right proportions can help achieve the perfect texture, so your butter cake turns out just right.
Conclusion
Butter cake is a timeless dessert that combines simplicity and indulgence in every bite. Whether you bake it for a special occasion or as a comforting treat, this cake will impress everyone. By using this recipe and the tips given, you will make a moist, tender, and tasty butter cake every time.
FAQs
Yes, you can use salted butter, but remember to adjust the additional salt in the recipe. Typically, reduce the added salt by about ¼ teaspoon for every stick of salted butter used. This ensures the cake doesn’t turn out overly salty.
To keep your cake moist:
Don’t overbake: Check for doneness early using a toothpick.
Use room-temperature ingredients: They mix more evenly, resulting in a smoother batter.
Measure correctly: Use the exact ratios of dry to wet ingredients.
Add moisture: Consider using ingredients like sour cream, buttermilk, or extra milk for a moist texture.
Absolutely! You can use a hand mixer or even mix by hand using a whisk or spatula. It might take a bit more effort, but the key is to cream the butter and sugar until light and fluffy to achieve the best texture.
While both are rich and buttery, the difference lies in their proportions and textures:
Butter Cake: Lighter, made with a higher ratio of milk and leavening agents like baking powder.
Pound Cake: Denser, traditionally made with equal parts butter, sugar, eggs, and flour, without added leavening.
To make your cake festive:
Add sprinkles: Mix them into the batter for a confetti-style look.
Decorate: Top with whipped cream, fruit, or colorful icing.
Flavor it: Add extracts like almond or citrus for a holiday twist.
Seasonal toppings: Use items like candied nuts, chocolate curls, or edible glitter for special occasions.
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Butter Cake Recipe
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Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ¾ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and line a 9-inch cake pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Sift flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the batter.
- Stir in vanilla extract.
- Pour batter into the pan and bake for 30–35 minutes.
- Cool on a wire rack completely before serving.
Notes
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing. This helps create a smooth batter and ensures an even texture in your cake.
- Measuring Flour Correctly: When measuring flour, it’s important to spoon it into your measuring cup and level it off. This prevents adding too much flour, which could make the cake dense or dry.
- Mixing Tips: Be sure to mix the ingredients gently but thoroughly. Overmixing can result in a tough cake, so mix until just combined.
- Baking Time: Every oven is different, so keep an eye on your cake while it bakes. Test for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Cooling: Allow the cake to cool completely before frosting or serving. This helps it set and prevents any melting or sliding.
- Flavor Variations: You can add lemon zest, vanilla beans, or even a swirl of cinnamon to add unique flavors to your butter cake. For a chocolate version, mix in some cocoa powder.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze slices for longer storage.
- Frosting Ideas: A light dusting of powdered sugar or a dollop of whipped cream makes a perfect topping for butter cake. Alternatively, try buttercream or cream cheese frosting for added richness.